Ingredients:

  • 2 large sweet potatoes (about 680g/1.5 lbs total), scrubbed clean
  • 1 tablespoon olive oil (15 ml)
  • ¼ teaspoon sea salt (1.5 g)
  • ¼ teaspoon black pepper (1.5 g)
  • 1 medium apple (Granny Smith or Honeycrisp recommended - about 170g/6 oz), peeled, cored, and diced
  • ½ cup fresh or frozen cranberries (60g/2 oz)
  • 2 tablespoons maple syrup (30 ml)
  • 1 tablespoon unsalted butter, melted (15 ml)
  • ¼ teaspoon ground cinnamon (1.5 g)
  • ⅛ teaspoon ground nutmeg (pinch) (0.6 g)
  • 2 tablespoons chopped pecans or walnuts (optional) (15 g)
  • Salt and pepper to taste
  • ¼ cup milk (or milk alternative for non-dairy)

Instructions:

  1. Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork several times. Rub with olive oil, salt, and pepper.
  2. Bake for 45-60 minutes, or until very soft when pierced with a fork.
  3. While sweet potatoes bake, combine diced apple, cranberries, maple syrup, melted butter, cinnamon, nutmeg, and nuts (if using) in a large bowl. Season with salt and pepper to taste.
  4. Once the sweet potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the flesh, leaving about ¼ inch border. Place the sweet potato skins back on the baking sheet.
  5. Add the scooped sweet potato flesh to the cranberry-apple mixture. Mash with a potato masher or fork until combined and fairly smooth. Add milk or milk alternative until desired creaminess is achieved.
  6. Spoon the sweet potato mixture back into the sweet potato skins.
  7. Return the filled sweet potatoes to the oven and bake for 15-20 minutes, or until heated through and slightly golden on top.
  8. Let cool slightly before serving.